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Saturday, August 5, 2017

Salsa is a summer (ok anytime) staple. It also makes for a great low-calorie flavor booster for any meal or snack.This Italian version is easy to whip up and will be sure to please. It's delicious as a baked potato topping, on top of your favorite grilled meat or fish, or served with pita triangles or flatbread as an appetizer.Sun Dried Tomato Italian SalsaMakes 2 1/2 cups1 tsp olive oil1 tsp minced garlic1/4 red onion, chopped1 can Italian-seasoned diced tomatoes3 oz sun-dried tomatoes (dried- not in oil), soaked in water for 1 hour to soften1/4 cup fresh basil leaves1 tsp fresh lemon juice1/2 tsp sea salt1 tsp red pepper flakes (more or less depending on spice preference)Dash ground black pepperCombine all ingredients in a food processor and mix until a puree is formed. Place in a covered container in the refrigerator for 2 hours prior to serving.Nutrition Info per 1/4 cup: 29 calories, 1 g fat, 1 g protein, 5 g carbohydrates, 1 g fiber, 140 mg sodium

Monday, June 5, 2017

For those folks who are following a grain-free lifestyle- this one's for you (these are also cane sugar-free and dairy-free).Garbanzo beans (chickpeas) form the base of these cookies, which adds a healthy dose of fiber! Make note that these do not set up like a typical cookie, but the flavor is amazing (no, you don't taste the beans).Almond Joy CookiesMakes ~2 dozen cookies1 can (15 1/2 ounces) garbanzo beans, drained and rinsed2/3 cup almond butter3 1/2 Tbsp honey1 tsp baking powder1 1/2 tsp almond extract1/4 cup unsweetened shredded coconut1/2 cup mini dark chocolate chips (use full size chips if you cannot find mini)Preheat oven to 350 degrees. Place garbanzo beans, almond butter, honey, baking powder, and almond extract into a food processor. Puree until smooth. Scoop mixture into a medium bowl. Mix in coconut and dark chocolate chips until well combined.Line two baking sheets with parchment paper or baking mats. Scoop ~ 2 Tbsp balls onto the baking sheet, spreading them a few inches apart. Bake for ~10 minutes, or until set (will still be soft). Transfer to a cooling rack to cool entirely before storing in an airtight container at room temperature (will keep for 5-7 days).Nutrition Info per 1 cookie: 113 calories, 7 g fat, 10 g carbohydrate, 3 g protein, 3 g fiber

Saturday, April 22, 2017

It's getting close to barbecue season! Are you the person who always defaults to bringing a veggie tray? Not a bad move, but this is your year to switch it up with this EASY and CROWD-WOWING appetizer.Grilled Shishito PeppersServes 48 oz shishito peppers, rinsed and dried1 tsp olive oil (I always use a good quality oil like Pomora- for extra spice use their pepper oil)Dash of sea saltPreheat your grill to high heat. Place peppers in a grill pan and toss with olive oil and salt. Grill over high heat for ~4-5 minutes, then toss pan to flip peppers, grilling for an additional 4 minutes or until a small bit of char is present on each side of the pepper. Remove from heat and serve!Sriracha Greek Yogurt DipMakes ~1/2 cup1/2 cup plain nonfat Greek yogurt1 Tbsp mayo1 tsp Sriracha hot sauce1 1/2 tsp fresh lemon juice1/2 tsp dried cilantro1/4 tsp salt1/4 tsp smoked paprikaMix all ingredients together in a small bowl. Cover and refrigerate for at least one hour prior to serving. Serve as a dip to the peppers.Nutrition info per ~9 peppers and 2 Tbsp dip: 78 calories, 4 g fat, 4 g protein, 8 g carbohydrates, 2 g fiber